La cuisine creole

Take two pounds of the lean part of very white veal, chop it very fine; add to it three dozen crayfish and a handful of green chervil; pound them together to thoroughly bruise the crayfish ; then put the whole into a stewpan, and pour upon it three pints of cold spring water; add a little sait, and place the stewpan on the stove to boil. After half an hour, set it back on the stove, and let it simmer very gently for an hour, then strain. It should be taken fasting to insure its best efifect. SOUPE MAIGRE, WITHOUT MEAT, FOR LENT. Melt half a pound of butter in a stewpan, put in six onions sliced; add two heads of celery cut small, one-half a head of white cabbage, and a bunch of chopped parsley ; let them boil twenty minutes, then stir in three rolled crackers; pour in two quarts of boiling milk, or milk and water ; let this boil up gently for half an hour, and just before serving stir in two well-beaten eggs. CHICKEN SOUP. YELLOW AND VERY RICH. Take two pounds of veal, half as much beef or lamb, and one small chicken cut up ; boil them in three quarts of water, skim off all the scum as it rises ; slice a leek or two onions, grate a large carrot or two small ones ; put all these to the soup; add two tablespoonfuls of sait and one of pepper. Let it boil gently for two hours, then add a spoonful of butter worked in flour ; cover this for fifteen minutes, and serve in a tureen. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley; or you may chop the chicken up. season with pepper, salt, butter, and an egg; form into balls, roll them in flour, and drop them in a few minutes before serving. VEAL GRAVY SOUP. Throw into a stewpan one pound veal cutlet, three slices of ham, two tablespoonfuls of lard, and let them fry gently; then, before browning, add three sliced onions, two carrots, two parsnips, a head of celery, and m a few cloves. Let them cook slowly till lightly browned, then add a pint and half of boiling broth or water; let this cook for an hour, and then put in a cup of mushrooms; skim and strain for use. SCOTCH BARLEY BROTH. CHEAP AND SUBSTANTIAL. Wash half a pound of Scotch barley in cold water; put it in a pot with four or five pounds of shin beef sawed into small pieces, cover it with cold water and set it on the fire. When it boils skim it well, and then add three onions. Set it near the fire to simmer gently for two hours. If much fat rises skim again ; then add two heads of celery and a couple of turnips cut into thin pieces. Season with sait, and let it boil for an hour and a half. Take out the meat on a platter and cover to keep warm ; then pour the soup in a tureen and serve. CONSOMME OF BEEF AND FOWL. Take two pounds of lean beef and a fowl half roasted and cut in pieces, put into a saucepan, which must be fiUed with stock or plain broth ; skim it well, sait it to taste, and add two carrots, two onions, a head of celery or a pinch of celery seed, also a little thyme, a whole pepper, mace, and a bay leaf. Let it simmer gently for three or four hours, then strain through a coarse cloth ; free it entirely f rom fat, and clarify it with the white of an egg. WHITE CONSOMME OP FOWL. Take one or two fowls, old or young. Let them lie half an hour in cold water to cleanse from the blood, then drain and put them in a pot ; flU it with water, let it boil, then skim it. Add one large carrot, or two small ones, two turnips, one onion, one head of celery, two cloves, a piece of mace, a little sait. Let it boil gently for two hours if the chickens are young; if old, three hours. When they are tender, skim off the fat, and pass the consomme through a sieve. This consomme may be considered a basis for ail white soups, as well as white sauces, and should be used instead of water for filling them up. PLAIN VEBMICELLI SOUP, NO. 1.